an essential guide to cooking pork - amazon web...

PorkKitchen

CompanionAn Essential Guide to Cooking Pork

The Pork Kitchen Companion was designed

to be a reference—an inspiration—for cooks

of all ability levels to enjoy preparing the

most popular cuts of pork.

Cooking times, tips and temperatures,

as well as exciting pork recipes,

can all be found in this booklet.

Whether you are preparing a special

holiday feast or a weeknight dinner,

Pork Kitchen Companion

has what you need to get started!

PicnicShoulder

ShoulderLoin

SideLeg

Pork Basics

Ground Pork: any part

Pork Ribs: loin, side

Pork Chops: loin

Pork Tenderloin: loin

Pork Roasts: loin, leg or shoulder

Ham: leg

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Reference: U.S. Department of Agriculture, Agriculture Research Service, 2012.Based on 3-oz. cooked servings (roasted/broiled), visible fat and skin trimmed after cooking.

Lean: Less than 10 g total fat, 4.5 g saturated fat and 95 mg cholesterol per serving.Extra Lean: Less than 5 g total fat, 2 g saturated fat and 95 mg cholesterol per serving.

2.44g 8.02gSirloin pork roast or pork chop (bone-in sirloin pork roast or pork chop)

2.58g 9.25gSkinless chicken thigh

5.17g1.77gNew York pork chop (boneless top loin pork chop)

0.86g 3.03gSkinless chicken breast

2.98g1.02gPork tenderloin

7.10g2.17gRibeye pork chop (bone-in rib pork chop)

6.20g1.83gLoin center pork roast (bone-in center pork loin)

New York pork roast (boneless top loin pork roast)

5.34g1.64g

Saturated FatTotal Fat

Ground pork, 96% lean5.27g1.77g











5.34g1.64g













5.34g1.64g



PORK’SPORK’S

Pork Cooking Methods, Times and Temperatures:

Roast/Bake: Roast at 350° F. unless otherwise noted. Roast in a shallow pan, uncovered.

Broil: 4-5 inches from heat. Turn halfway through cooking time.

Grill: Over direct, medium heat; turn once halfway through grilling.

Barbecue: Barbecue over indirect medium heat (about 325° F.) unless otherwise noted.

Sauté: Add a little cooking oil to pan; sauté over medium-high heat and turn once halfway through cooking time.

Braise: Cook over medium-high heat in 1 tablespoon vegetable oil until browned evenly on both sides. Add enough liquid to come 1/4- to 1/2-inch up sides of pork. Return just to boiling. Cover and simmer until tender.

Stew: Cook, covered, with liquid at a slow simmer. This method best used with 1-inch loin or shoulder cubes for 45 min.-1 hr.

PORK CHOPS, 3/4 inch thick Broil/Grill Sauté Braise Cook to

Bone

less New York (Top Loin)

Pork ChopRibeye (Rib) Pork ChopSirloin Pork Chop

8-12 min. 8-12 min. 6-10 min.

145°-160°F

Bone

-in

Porterhouse (Loin) Pork ChopRibeye (Rib) Pork ChopSirloin Pork Chop

8-12 min. 10-16 min. 8-12 min.

ROASTS Roast/Bake Barbecue Braise Cook toNew York (Top Loin) Pork Roast Sirloin Pork RoastRibeye (Center Loin) Roast

2 lbs. 26-28 min. / lb. 20-26 min. / lb.

145°-160°F3-5 lbs. 20-25 min. / lb 12-15 min. / lb.

Pork Crown Roast (10 lbs.) 12-15 min. / lb.Rack of Pork (4-5 lbs.) 25-40 min. / lb.Fresh Leg/Uncured Ham, bone-in (16-17 lb.) 15 min. / lb. 145°-

160°FBlade (Shoulder) Pork Roast

3-4 lbs. 55-85 min. / lb.roast at 275° F.

45-75 min. / lb. 2-21/2 hrs. Tender5-6 lbs. 30-45 min. / lb.

Note: For easier slicing and to let the pork juices redistrubte throughout the meat, remove larger cuts, such as roasts, from the oven or grill and let them stand for a total of 10 minutes before serving.

OTHER CUTS Roast/Bake Broil/Grill Sauté Braise Cook toBlade Pork Steak (3/4-inch) 10-12 min. 10-16 min. 11-12 min. TenderCutlets (1/2 inch) 3-4 min. 3-4 min.Ground Pork Patties (1/2 inch) 8 -12 min. 8-11 min. 160° F.

Ham, fully cooked (5-6 lbs.) 20 min. / lb. 140° F.

TENDERLOINS Roast/Bake Broil/Grill Braise Cook toLoin Cubes/Kabobs (1 inch) 8-10 min. 8-10 min. TenderTenderloin (1-11/2 lbs.) roast at 425° F. 20-35 min. 20-30 min. 145°-

160°F

RIBS Roast/Bake Barbecue Braise Cook toPork Back Ribs (11/2-2 lbs. per rack) 11/2-2 hrs. 11/2-2 hrs. 11/4-11/2

hrs.TenderCountry-Style Ribs (3-4 lbs.) 1-11/4 hrs. 45 min. - 1 hr. 30-35 min.

Spareribs (St. Louis Style) (31/2- 4 lbs. per rack) 11/2-2 hrs. 11/2-2 hrs. 11/4-11/2

hrs.

1

Thai Ribeye Pork Chops

Ingredients:4 boneless ribeye (rib) pork chops, about 3/4- to 1-inch thick 1/4 cup soy sauce 1/4 cup cilantro, chopped OR 1 Tbsp. dried cilantro

3 cloves garlic, crushed (about 3 Tbsp.) 3 Tbsp. brown sugar 1 Tbsp. vegetable oil 1 lime, juiced

Cooking Directions: Whisk together the soy sauce, cilantro, garlic, brown sugar, vegetable oil and lime juice in a bowl.

In a large baking dish, arrange the ribeye pork chops in an even layer. Pour the marinade over the pork chops, reserving about 1/4 cup of the marinade in the refrigerator for later use. Marinate the pork chops for 20 to 30 minutes.

Heat an indoor grill pan or outdoor grill to medium-high heat. Remove pork chops from the marinade, discarding the excess marinade. Place pork chops on the hot grill for 4 minutes on each side, flipping once until the internal temperature of the pork measures between 145° F. (medium rare) and 160° F. (medium) on a meat thermometer.

Transfer the grilled pork chops to a cutting board and let rest for 3 minutes before slicing against the grain. Pour the reserved marinade over the sliced pork before serving.

Serving Suggestions: Serve atop a bed of peanut noodles for a Thai Pork Noodle Bowl or alongside an herb salad of fresh basil, mint, scallions and cilantro.

Nutrition: Calories: 220, Protein: 20g, Fat: 9g, Sodium: 940mg, Cholesterol: 50mg, Saturated Fat: 2g, Carbohydrates: 9g, Fiber: 0g.

5 min. prep, 10 min. cook, serves 4

HOW TO MARINATE Pour the marinade ingredients into a resealable plastic bag or covered container, add the pork, evenly coat it with the marinade and refrigerate for 30 minutes to 12 hours. Discard the leftover marinade.

Chop, Chop!Chop, Chop!

3

Simply Saucy Bacon-Wrapped Pork Loin

Ingredients:4 lb. pork loin center roast, boneless, (untied), fat and silver skin trimmed 1 1/2 tsp. kosher salt

1 tsp. black pepper, freshly ground 1 Tbsp. vegetable oil 8 to 9 slices bacon 1 cup barbecue sauce, purchased

Cooking Directions: Preheat oven to 450°F. Sprinkle pork with salt and pepper. Heat oil in large skillet over medium-high heat. Add pork and brown on all sides, about 6 minutes. Transfer to plate and cool for 10 min.

Wrap bacon slices vertically around pork roast; do not overlap bacon. Tie lengthwise and crosswise with kitchen string to hold bacon in place; tuck loose ends of bacon under string. Place on a rack in a roasting pan, tucked-bacon side down.

Roast on rack for 15 min. Turn pork over and reduce temperature to 350°F and roast for 15 min. Remove rack and return pork to pan, tucked-end side up. Roast, turning occasionally until bacon is browned and an instant-read thermometer inserted in the center of the roast reads 145°F, about 50 min. Remove from oven and let stand for 10 min.

Skim fat from pan juices, leaving browned juices in pan.

Add barbecue sauce and preferred ingredient (*see below) and bring to simmer over medium heat, stirring to loosen browned bits in pan; simmer 2 min. Remove strings, carve pork and serve with sauce.

éPreferred Ingredient:• Savory: Whisk 2 Tbsp. Dijon mustard into the sauce.• Spicy: Stir in 2 Tbsp. pickled jalapenos chiles (nacho slices), drained and finely chopped, into the sauce.• Fruity: Stir one 8.25-oz. can crushed pineapple, drained, into the sauce.• Smoky: Stir in 1 or 2 minced canned chipotle chiles in adobo into the sauce.



Loin-Tastic!HOW TO USE A MEAT THERMOMETER Simply insert a digital or instant-read thermometer into the thickest part of the meat without touching bone. The temperature should register within a few seconds. Remember, the magic number for juicy pork tenderloin is 145° F. with a three-minute rest time.

Love Me Tenderloin

5

Roasted Pork Tenderloin with Oregano-Coriander Rub

Ingredients:1 lb. pork tenderloin 1 tsp. dried oregano, crushed 1 tsp. ground coriander 1/2 tsp. dried thyme, crushed

1/2 tsp. ground cumin 1/2 tsp. curry powder 1/4 tsp. salt, coarse 2 Tbsp. fresh parsley, chopped

Cooking Directions: Trim any fat from pork. For dry rub, combine oregano, coriander, thyme, cumin, curry powder and salt in small bowl. Moisten pork tenderloin with water; coat with dry rub. If desired, place pork in shallow dish; cover and marinate in refrigerator for 8 hours or overnight.

Heat oven to 450 degrees F. Place pork on rack in shallow roasting pan. Roast about 20-27 minutes or until an instant-read thermometer inserted near center reads 145 degrees F. Remove from oven and loosely cover pork with foil. Let rest for 5 minutes. Slice pork; arrange slices on a serving plate. Sprinkle with parsley.

Serving Suggestions: Lean and healthy tenderloin roasted with a simple rub. Serve with Ginger-Orange Carrots and Grapes and Herbed Couscous and Vegetables.



HOW TO APPLY A RUB This isn’t brain surgery: just rub the rub into the pork’s surface. Get it? For those who don’t want to get their hands dirty, you can use a resealable bag and apply the rub as you would a marinade.

Rib Ticklin’!

7

Tangy Grilled Back Ribs

Ingredients:4 lbs. pork back ribs 1 cup French dressing, reduced-fat 2 Tbsp. dry onion soup mix

2 Tbsp. honey 1 Tbsp. soy sauce, reduced-sodium

Cooking Directions: Season ribs with salt and pepper. Grill ribs over indirect medium heat for 1 1/2 - 2 hours until tender.

Combine dressing, soup mix, honey and soy sauce in a small bowl and mix well. Let stand 15 minutes or until needed.

Brush ribs with sauce during the last 15-30 minutes of cooking. Serve remaining sauce with ribs.

Serving Suggestions: Simply grilled slow and low, with a flavorful kick of sauce the last 15 minutes of grilling. Serve with backyard favorites of Peppery Potato Salad, deviled eggs, Cucumber and Red Pepper Salad and icy watermelon.


10 min. prep, 2 hr. cook, serves 4

WHEN ARE RIBS DONE? Ribs are done when you can “wiggle” the end of the rib bones and meat is “relaxed.”

Pulled to Perfection

9

Lazy Man’sBarbecue Pork Sandwiches

Ingredients:4-5 lbs. boneless blade pork roast 1 14 1/2-oz can beef broth 1/3 cup hot pepper sauce 1/3 cup Worcestershire sauce 10-12 sandwich buns

Sauce: 1/2 cup ketchup 1/2 cup molasses 1/4 cup Worcestershire sauce 1/4 cup prepared mustard 2 Tbsp. hot pepper sauce

Cooking Directions: Place pork roast in bottom of large slow cooker. Combine broth, hot pepper sauce and Worcestershire sauce, and pour over pork. Cover and cook on high setting for 5 hours (or 8 -10 hours on low setting) until pork is very tender. Meanwhile, for sauce, combine all ingredients in large saucepan; set aside.

Place pork on cutting board; reserve 1/2 cup cooking liquid. Coarsely chop pork; combine with reserved cooking liquid and sauce in saucepan; heat over medium heat until warm. Spoon pork onto sandwich buns to serve.

Serving Suggestions: Make extra sauce to serve on the side or for ribs and chops. Serve with potato salad and any other family picnic favorites.

Nutrition: Calories: 530, Protein: 45g, Fat: 16g, Sodium: 870mg, Cholesterol: 120mg, Saturated Fat: 6g, Carbohydrates: 51g.

10 min. prep, 8 hrs. cook, serves 10-12

HOW TO PULL PORK By pulling the meat apart by hand (with or without a fork in both), you leave the texture of the meat intact. To shred, pull the warm pork into small strips away from the bone, separating any remaining fat or bones. This will leave you with tender, delicious meat.

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©2003-2017 National Pork Board, Des Moines, IA USA. This message funded by America’s Pork Producers and the Pork Checkoff.

#01203 7/2017

an essential guide to cooking pork - amazon web...

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